KITCHEN PRACTICE 2 — Making a Fabada
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Chapter: Spanish Cookery 8 — Braises & Stews: Cocido & Fabada

TASK
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Make a fabada, building a real sofrito with onion and pimentón first,
stirring it into soaked beans and cured meats, and serving the
finished dish as one combined bowl.

WHAT TO DO
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1. Soak dried large white beans (fabes, or a substitute like large
   dried lima or butter beans) in plenty of water overnight.
2. The next day, heat olive oil in a pan and cook finely diced onion
   gently until soft, following Chapter 2's own sofrito technique.
3. Stir in pimentón and cook briefly — just long enough to bloom it
   in the hot oil, following Chapter 3's own cooked-in technique —
   then immediately add this sofrito to a large pot along with the
   soaked (drained) beans.
4. Add lacón or another cured pork cut, chorizo, morcilla, and
   panceta or bacon to the same pot, and cover generously with water.
5. Bring to a gentle simmer and cook, uncovered, for 1.5-2 hours,
   until the beans are fully tender, adding a small pinch of saffron
   directly to the pot in the final 30 minutes.
6. Serve everything together in one bowl — beans, broth, and meats
   combined, not separated into courses.

WHAT TO EXPECT
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- The broth should taste noticeably different from cocido's own —
  rounder and more immediately savoury from the sofrito and
  pimentón, rather than relying purely on long simmering alone.
- The beans should be creamy and fully tender, holding their shape
  without turning to mush.
- The dish should feel complete and satisfying served as a single
  bowl, with no sense that a course is missing.

WHY THIS WORKS AS AN ANSWER
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This directly reuses two real techniques from earlier in the course
— Chapter 2's sofrito and Chapter 3's cooked-in pimentón — inside a
genuinely different kind of dish, showing those techniques aren't
confined to the chapters that first introduced them.